Job Description

The Lead Pastry Cook is responsible for producing high-quality pastries, desserts, breads, and baked goods in accordance with our recipes and standards. This role supports the Chef in daily production, service, and special events, ensuring consistency, presentation, and food safety at all times.

Key Responsibilities

Production & Preparation

• Prepare pastries, cakes, cookies, breads, Ice Creams Sorbets and other baked items according to standardized recipes. 

• Prepare and maintain mise en place for service and production of the plated desert of the day.
• Follow plating and presentation standards for desserts during service.

Quality & Consistency

• Maintain consistent taste, texture, portion size, and presentation. 
• Check products for freshness, correct baking time, and proper storage. 
• Assist in testing and refining recipes under the direction of the Chef.

Organization & Cleanliness

• Maintain a clean, organized, and safe workstation in compliance with health and safety regulations. 
• Properly label, date, rotate, and store all ingredients and finished products (FIFO). 
• Clean equipment, tools, and work areas throughout and at the end of the shift.

Teamwork & Operations

• Coordinate with other kitchen staff to ensure timely service. 
• Assist with inventory checks and inform supervisors of low stock or equipment issues. 
• Support preparation for catering, banquets, holidays, and special events. 
• Follow all kitchen procedures, opening/closing checklists, and company policies.

Qualifications

Required:

• Previous experience as a pastry cook, baker, or similar role in a professional kitchen: [e.g., 1–2 years]. 
• Basic knowledge of pastry techniques (e.g., creaming, folding, lamination, custards, mousses, etc.). 
• Understanding of food safety, sanitation, and hygiene standards. 
• Ability to read and follow recipes, production sheets, and portion guides. 
• Strong attention to detail and ability to work efficiently under time pressure. 
• Ability to stand for long periods and lift up to, 25–50 lbs

Preferred (Nice to Have):

• Formal culinary/pastry training or certification. 
• Experience in hotel, restaurant or bakery.
• Basic knowledge of allergens and special dietary needs (gluten-free, vegan, etc.).

Schedule & Work Environment

• Full-time
• Shifts will   include, weekends, holidays.
• Fast-paced kitchen environment with frequent standing, bending, and use of commercial kitchen equipment.

Key Competencies

• Consistency and attention to detail 
• Time management and organization 
• Teamwork and communication 
• Reliability and professionalism 
• Creativity within established standards

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